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smoked jalapeno popper dip
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Smoked Jalapeño Popper Dip

It's creamy, cheesy, a little spicy, and the perfect dip to serve up at your next barbecue.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 262kcal
Author Jordan Hanger

Ingredients

  • 8 large Jalapeños
  • 8 oz cream cheese
  • 4 oz mozzarella cheese shredded
  • 4 oz cheddar cheese shredded
  • 1 small can Rotel
  • ¾ cup bacon crumbled
  • ½ cup sour cream
  • 1 tbsp bbq rub Our Pitmaster's Pick would go great, or for a DIY option use our Dry Rub for Ribs.

Instructions

  • Set your oven to the broil setting. Place jalapeños and a head of garlic on a baking tray. Drizzle on olive oil and place in the oven to broil for 30 minutes
  • Once roasted, remove and allow to cool. Once the jalapeños and garlic are cool, remove the seeds from the jalapeños and dice. Squeeze the garlic out into a bowl and set both aside.
  • Set your smoker or oven to 250°F. In the meantime cook your bacon in a pan on medium heat until crispy then chop and set aside.
  • In a large mixing bowl combine sour cream, mozzarella cheese, cheddar cheese, cream cheese, roasted garlic and bbq rub. Add crispy bacon and roasted jalapeños but reserve some for topping and then mix together.
  • Transfer the mix to an oven safe baking dish or an aluminum pan and spread evenly.
  • Top the dish with the reserved bacon, roasted jalapeños and shredded cheese.
  • Smoke the dip at 250°F for 30 minutes until the cheese is melted and hot all the way through.
  • Serve immediately alongside your favorite tortilla chips, pretzels, crackers, or veggies.

Nutrition

Calories: 262kcal | Carbohydrates: 4g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 339mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 0.4mg